Cinnamon Chip Pumpkin Cookies
- Cook Time: 27 minutes
- Total Time: 27 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1 large egg
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup cinnamon chips
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking and to ensure even browning.
- In a large mixing bowl, combine the pumpkin puree, granulated sugar, vegetable oil, and vanilla extract. Whisk these together until the mixture is smooth and the sugar has started to dissolve into the pumpkin.
- Add the egg to the pumpkin mixture and beat well until fully incorporated. The mixture should look bright and slightly glossy.
- In a separate medium bowl, whisk together the all-purpose flour, baking powder, pumpkin pie spice, baking soda, and salt. Whisking the dry ingredients first helps ensure the leavening agents and spices are evenly distributed.
- Gradually add the dry flour mixture to the wet pumpkin mixture. Stir with a spatula or a wooden spoon until just combined. Be careful not to overmix, as this can make the cookies tough. Fold in the cinnamon chips gently at the very end.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10 to 12 minutes. The cookies are done when the edges are set and a toothpick inserted into the center comes out clean.
- Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This resting time allows the soft structure to firm up so they don’t break when moved.